This paper finds that a global shift to vegan diets by 2050 could allow sequestration of 332–547 GtCO2 - equivalent to or greater than the remaining emissions budget for having a 66% of limiting global warming to 1.5 °C. Meat reductions in line with the EAT-Lancet Commission’s recommendations could also lead to significant carbon sequestration.

In collaboration with WWF, the UK supermarket Tesco has announced a target of increasing sales of plant-based meat alternatives by 300% by 2025, relative to a 2018 baseline. To meet this goal, Tesco plans to introduce new plant-based products, try to keep prices affordable, work with suppliers to encourage innovation and display meat replacements alongside their animal-based equivalent.

This paper co-authored by FCRN member Emma Garnett finds that placing vegetarian options first on the counter of student cafeterias increases their sales by 5-6% when the different options are widely spaced (>1.5m), but not when the options are close together (<1.0m).

In this report, UK non-profit Forum for the Future argues that chefs have an important role to play in providing healthy and sustainable diets. The report sets out a vision of future chef training that focuses less on meat and dairy and more on “ethical, seasonal and sustainably sourced ingredients”.

According to this report by UK NGO Eating Better, the proportion of UK supermarket ready meals that is plant-based has increased significantly, from 3% in 2018 to 16% in March 2020, with another 9% being vegetarian but not wholly plant-based. Morrisons, Asda and Aldi doubled the size of their meat free range in the last two years. 

In this paper, FCRN member Raychel Santo reviews evidence on the potential benefits and risks of the production and consumption of plant-based and cell-based meat alternatives. The paper covers implications for health, environmental performance, animal welfare, economy and policy.

This handbook by US think tank Brighter Green is a guide for chefs on how to promote change towards a “plant-forward” food system. It includes sections on key concepts in food systems, the social, economic and environmental implications of the food system, how chefs can help to change the food system, examples of sustainable food initiatives, and practical tips on using plant-based ingredients.

This e-book from the international climate nonprofit Project Drawdown reviews the world’s options for reducing greenhouse gas emissions. The top solutions related to food and land (see section 1.2 of the book) are reducing food waste, shifting to plant-rich diets, protecting ecosystems such as peatland and forests, and shifting agricultural practices (e.g. improving rice production).

This report from UK campaign group Action on Salt finds that three-fifths of plant-based restaurant meals and two-fifths of plant-based food options in fast food outlets and coffee chains contain 3 grams of salt or more - half of an adult’s daily recommended salt intake. The report argues that consumers should have access to healthier plant-based options, particularly since the public tends to perceive vegan food as healthy.